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6 Back Bacon Rashers
£6.18
From Ginger Pig Cathedral St
View Shop
Estimated Delivery Date 05 May - 08 May
Cost to Deliver £6.95
Product Information
We cure our bacon traditionally by hand, using the same high welfare pork loins we sell in our counters. We dry cure it with a hand mixed recipe of sugar and a small amount of curing salt, hang it for a number of weeks before either smoking it or drying it further. Short back bacon is taken from the rear of the back with a large eye of meat and layer of fat just under the rind, which we leave on, the old fashioned way.
Instructions
Storage - Remove all packaging and place your meat on a plate (away from cooked items) on the bottom shelf of your fridge so that air can circulate.
Origin
We source our meat from a small collection of high welfare, free range producers and work closely with them to bring our customers the very best meat reared in the UK today. We have different breeds in our shops each week. You can read more about our producers here. https://thegingerpig.co.uk/pages/partners
Allergen Information
N/a
Other Information
6 rashers.
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